Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids [PDF]
, 2020 [EN] Edible oleogels, with three oil types (olive, sunflower and flaxseed), hydroxypropylmethylcellulose (HPMC) and xanthan gum (XG), as structuring agents, were developed using the emulsion-template approach, and subsequent drying of the emulsions using
Bascuas-Véntola, Santiago Martín +3 more
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Synergistic effects of oleogelators in tailoring the properties of oleogels: A review
Comprehensive Reviews in Food Science and Food Safety, 2022 Abstract Conventional solid fats play a crucial role as an ingredient in many processed foods. However, these fats contain a high amount of saturated fats and trans fats. Legislations and dietary recommendations related to these two types of fats set forth as a consequence ...
Sivakanthan, Subajiny +3 more
openaire +3 more sources
Atomic Force Microscopy of Phytosterol Based Edible Oleogels
Gels, 2023 This work reviews the use of atomic force microscopy (AFM) as a tool to investigate oleogels of edible triglyceride oils. Specific attention is given to those oleogels based on phytosterols and their esters, a class of material the authors have studied ...
Andrew B. Matheson +3 more
doaj +1 more source
Addressing criticalities in the INFOGEST static in vitro digestion protocol for oleogel analysis [PDF]
, 2022 The interest on the digestive fate of oleogels, i.e., substitutes for solid fats rich in liquid oil, have pushed re-searchers to use the widely adopted INFOGEST protocol for static in vitro digestion.
Kirjoranta, Satu +5 more
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A Comparative Study between Beeswax and Glycerol Monostearate for Food-Grade Oleogels
GelsWith the aim to produce solid fats with a high percentage of unsaturated fatty acids, oleogels based on olive and peanut oil with different concentrations of beeswax (BW) and glycerol monostearate (GMS) as oleogelators were studied and compared.
Francesca Malvano +4 more
doaj +1 more source
The benefits of the Biotechnology and Biological Sciences Research Council (BBSRC) Diet and Health Research Industry Club (DRINC) to early career researchers working in food, nutrition and human health [PDF]
, 2018 The Biotechnology and Biological Sciences Research Council (BBSRC) Diet and Health Research Industry Club (DRINC) scheme has benefited both academic researchers and members of the food and drink industry.
Ackers +5 more
core +2 more sources
Fumed silica-based organogels and 'aqueous-organic' bigels [PDF]
, 2015 We report the use of fumed silica (hydrophilic colloidal silica particles) to generate triglyceride solvent-based soft matter systems (organogels and bigels).
Dewettinck, Koen +4 more
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Exploring the effect of the pulp bleaching on the thermo-rheological behavior of sustainable cellulose nanofiber-based oleogels [PDF]
, 2022 Taking advantage of the high thickening capacity of cellulose nanofibers in castor oil, sustainable lubricating oleogels were obtained. Methanol was used as mediator to transfer the nanofibers, originally present as a hydrogel, into the vegetable oil ...
Delgado Canto, Miguel Ángel +3 more
core +1 more source
Foods, 2023 The combined interactions between ethylcellulose (EC) and natural waxes to structure edible oil are underexplored. To reduce the high EC concentration required to form a functional oleogel, novel oleogels were prepared using a 50% critical concentration of EC (i.e., 4%) with 1–4% beeswax (BW) and carnauba wax (CRW).
Ziyu Wang +3 more
openaire +3 more sources
Collodial particles at a range of fluid-fluid particles [PDF]
, 2017 The study of solid particles residing at fluid-fluid interfaces has become an established area in surface and colloid science recently experiencing a renaissance since around 2000.
Albertsson P.-A. +5 more
core +2 more sources